Baked Raspberry Custard

Name: Baked Raspberry Custard
Yield: 4 servings
Ingredients: 3 cups fresh raspberries; 1/4 cup white sugar; 1 1/2 cups whole milk; 6 large eggs; 1 1/4 cups white sugar; 1 cup all-purpose flour; 2 1/2 tablespoons unsalted butter, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon kosher salt

Vegetarian Dairy

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Ingredients

3 cups fresh raspberries ⓘ
1/4 cup white sugar ⓘ
1 1/2 cups whole milk ⓘ
6 large eggs ⓘ
1 1/4 cups white sugar ⓘ
1 cup all-purpose flour ⓘ
2 1/2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract ⓘ
1/2 teaspoon kosher salt ⓘ

Instructions

Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

Nutrition & Diet Analysis (per serving)

658 kcal 33% DV

Protein Fat Carbs

Macronutrients

Protein 6.5g 13% DV

Total Fat 25.1g 32% DV

Carbs 89g 32% DV

Fiber 2.4g 9% DV

Sugar 40.8g 82% DV

Electrolytes

Sodium 9845.5mg 100% DV

Potassium 308.5mg 7% DV

Cholesterol 119.8mg 40% DV

Vitamins & Minerals

Vitamin A 234.3mcg 26% DV

Vitamin C 10.5mg 12% DV

Vitamin D 0.4mcg 2% DV

Calcium 184.5mg 14% DV

Iron 3.4mg 19% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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